Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool.

Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).

Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer).

Beat together until the butter is light and fluffy, about 4 minutes.

Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks.

Stir in the chopped peanuts.!

To Assemble the Cake

Place 1 layer of cake, flat side up, on a plate or cake stand.

Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel).

With a knife or offset spatula, spread the top with frosting.

Place the second layer on top, rounded side up, and drizzle with caramel.

Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel.

Frost the top and sides of the cake. Don't worry about it being too perfect as you will be covering most of it up.

Place the cake in fridge.

To make the chocolate coating

In a microwave safe bowl add the chocolate and cream.

Microwave on high for 30 second intervals, stirring between each until melted.

Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake.

Place the cake in the fridge preferably overnight, but at least 1 1/2 hours.

You need the chocolate to be completely set and the frosting firm.!

To Finish

Once the cake is cool, grab that reserved caramel sauce in the pot.

Place it back over medium-high heat and bring it to a boil.

Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F (I let mine go to 225 and it was perfect).

Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often.

Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples.

While the sauce cools, push the twigs or wooden sticks into the top of the apples.

Line a baking sheet with wax paper.

When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake.

Working quickly, dip the apples into the remaining caramel and place the in the center of cake.

Sprinkle the cake with flakey salt and peanuts.

Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes.

Note:
The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving.